Bourbon Lunch

Bourbon Luncheon w/Norman Van Aken, Martin Ruiz Salvador, Jason Lynch & Ray Daniels

Friday, October 28, 2022    
11:30 am - 1:30 pm

Event Type

Where

Le Caveau Restaurant at Domaine de Grand Pré Winery
11611 Highway 1, Grand Pré, NS, B0P 1M0, Nova Scotia

Ray Daniels, Beam Suntory Brand Ambassador, will host a delicious lunch with dishes from chefs Norman Van Aken, Jason Lynch, and Martin Ruiz Salvador—and paired perfectly with the Beam Suntory Small Batch Bourbon Collection.

Ticket Price: $85.00 in-person includes a three-course luncheon with drink pairings
Must be 19+ to attend in-person
Sponsored by Mer et Soleil and Le Caveau Restaurant at Grand Pré Winery

Menu & pairings coming soon!

Ray Daniels

Ray Daniel brings with him nearly two decades of experience behind the bar, from Europe to North America, where he is currently the Beam Suntory American Whiskey National Brand Ambassador to Canada. Hailing from Ireland, he has a huge and broad range of knowledge of whiskey, and the bourbon category in particular. With a long background in competitive bartending, Ray’s escapades have landed him in competitions and as a guest speaker and lecturer throughout Canada, Mexico, and the USA, and appearing in publications such as Whisky Magazine and The New York Times. Jam-packed with passion, humour, and a massive respect for the history of whiskey, Ray’s presentations have become a much sought-after affair. @raydanielwhiskey @mersoleilagency

Norman Van Aken

Norman Van Aken is widely known for introducing the term “Fusion” into the vocabulary of cuisine due to a speech he presented in Santa Fe in 1989. He is the only Floridian Chef recipient of the James Beard Foundation’s “Who’s Who” in American Food and Beverage. He has also been a semifinalist for the “Best Chef in America”. His namesake restaurant NORMAN’S, was nominated as a finalist for “Best Restaurant in America”. He has represented the United States with international recognitions that include being honoured alongside Alice Waters, Paul Prudhomme, and Mark Miller as “One of the Founders of New American Cuisine” at Madrid Fusión, Spain’s International Summit of Gastronomy. @normanvanaken

Jason Lynch

Jason Lynch is an award-winning chef, restaurant owner, and author of Straight From the Line—recipes and reflections from a chef at work. Born and raised on a farm in Nova Scotia’s Annapolis Valley, he studied at Le Cordon Bleu Culinary Arts Institute in Ottawa. Upon returning to Nova Scotia, he was part of the team at Acton’s Restaurant in Wolfville, before joining Domaine de Grand Pré Winery’s Le Caveau Restaurant in 2003. In 2008, Jason took over as Head Chef of Le Caveau, named one of the 20 world’s best winery restaurants by Wine Access magazine. He is also Chef at the Black Spruce Restaurant in Gros Morne National Park. In 2021, Jason along with his wife and business partner Beatrice Stutz, opened a casual eatery, Cumin Kitchen & Drink, and a six-room boutique hotel called The Inn at Grand Pré Winery. Jason has dedicated himself to working with local farmers, meat purveyors, and fish mongers to build a supply chain that will be able to supply the majority of the product he needs to run his restaurants, and his food reflects this care and passion for good, clean products. @chefjasonlynch

Martin Ruiz Salvador

Born and raised in Nova Scotia, Martin began his award-winning culinary career as a young dishwasher in Halifax, worked his way across the country as a line cook, and then took the Le Cordon Bleu program at the Scottsdale Culinary Institute in Arizona. In Europe, he apprenticed at Dublin’s Michelin-starred Commons Restaurant under Chef Aiden Byrne. He did stints at Michelin two-star Restaurant Lyon de Lyon with Chef Jean-Paul Lacombe and Caro de Lyon under Chef Frédéric Côte. In 2004, Martin and his wife Sylvie opened Fleur de Sel in Lunenburg, NS, garnering numerous awards until its closure in 2018. The couple have continued to grow their operations in Lunenburg. In 2007, they opened The Salt Shaker Deli, followed by The South Shore Fish Shack in 2014, The Half Shell Oyster Bar in 2016, and The Beach Pea Kitchen & Bar in 2018—all located on Montague Street in Lunenburg. Last spring, Martin opened his fifth location, Bar Salvador, a small, 30-seat tribute to his Spanish heritage. @martinruizsalvador